Crusty seeded wholmeal bread with oat topping.

Bread. It’s lovely isn’t it? This bread is pretty darn awesome, it’s the kind of bread that makes a satisfying crunch sound as you slice it- the kind of bread DREAMS are made of. Hearty, wholesome and fully of nutty tasting seeds. I am using oil instead of flour to knead my bread, this is great for when making wholemeal breads as they need more liquid to keep nice and light, using flour often means you can add too much extra flour during the kneading process, if you’re not careful, and this can make a loaf too dry! You don’t want that do you?

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Ingredients:
2 1/2 cups strong wholemeal bread flour
1 1/2 cups tepid water (or cold if you have extra time to let it prove and develop)
1 tbsp active dried yeast
2 tsp unrefined sugar (can sub regular sugar, or agave)
1/2 tsp of fine sea salt
1 tbsp olive oil, plus extra for greasing work surface (instead of kneading on floured surface)
1/3 cup sunflower seeds
1/3 cup flax seeds/ linseed
1/4 cup sesame seeds
1/2 tsp caraway seeds

for the topping:
2 tbsp water
1 tbsp toasted sesame oil
approx 2 tbsp rice flour, or more to make a think paste
up too 1/4 cup oats

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Method:
Combine the yeast, water and flour in a mixing bowl, just fold over a few times using a rubber spatula, then add the sugar, all the seeds, caraway and salt. This is a wet dough so you need to “stretch and fold” it in the bowl to get it going before kneading it on an oiled surface, you do this by reaching your spatula to the bottom of the bowl and dragging the dough up before fording it over itself, then turn the bowl 45 degrees and do it again, repeat for a few minutes until the gluten has been worked and your dough stay together, turn the dough out onto an oiled surface and knead for about 8- 10 minutes until the dough springs back when you press into it. Grab a bowl and pour in about 1 tbsp olive oil, turn the dough around in the oil, cover and leave to prove for 1-2hrs until doubled in size.

after shaping.

after shaping.

Once the dough has doubled in size, punch it back down and knead for a minute or so, shape into a ball and place into anΒ oiled deep 8″ cake tin. Whisk together the water, sesame oil and rice flour for the topping and paste over the top of the dough, now sprinkle over the oats and gently press into the paste.

After second rise.

After second rise.

Allow to rise back up in a warm place until it has doubled again in size. Preheat the oven to 220c/420f and place a roasting tin in the bottom of the oven to heat up, once the tin is hot fill with a pint or two of freshly boiled water (wear oven gloves and be super careful when doing this!) Bake the bread for 30-40 minutes, until a nice dark golden brown and the bread sounds hollow when tapped on the base. Remove from pan and allow to cool completely before slicing.
DSCF4761Once completely cooled transfer to an air tight container and the bread should be good for a couple of days.
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21 thoughts on “Crusty seeded wholmeal bread with oat topping.

  1. I’m into baking home-made ‘artisan’ breads at the moment, so many different things to try and this loaf looks fabulous!

  2. I can really appreciate the work that goes into making this bread. The explanation is great I can’t wait. Sometimes I look at making bread as an art project but then when I’m finished I don’t want to share.

      • I hope so too. You can come up with the recipe and do all the hard work so I can make it. I’ve attempted some gluten-free yeasted bread and it has all been in vain (sadly, because the ingredients are so expensive). If any chef can do it – it’s you! πŸ˜‰

  3. I am going to have to start approaching your recipes with my hand over my eyes (difficult to type but whatchagonnado?!!!). Now that it is real soup eating weather here in Tasmania, I am going to have to start messing about with bread worth eating again. This looks like something perfect to dunk in large hand torn chunks (we live caveman like down here) and dipped into some wonderful soup that has been simmering on Brunhilda’s back burner all day. I made just such a soup the day before yesterday. I still have most of it and this bread will be all I have to bake to give us a meal worth remembering tonight :). Cheers for this one Alex, we owe you one πŸ™‚

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